When on the hunt for new recipes, I look for three things:
1) Is it easy?
2) Is it fast?
3) Is it delicious?
Wait. My criteria for recipes is the same as most men’s criteria when hunting for women in bars?
What would my imaginary therapist say about that?
I digress. So when I stumbled upon this zucchini fettuccine recipe on Modish from The New York Times, I was intrigued. Luckily, I had some zucchini in the fridge and five minutes on my hands — that’s literally all the time it took from start to finish. I skipped the parmesan and tomato sauce because I am lazy didn’t have the ingredients, and with only olive oil, salt and pepper, the zucchini fettuccine was molto bene (which is about all I remember from my Italian lessons). I highly suggest you whip some up and impress somebody special, like yourself.
Zucchini fettuccine also happens to make an excellent vegan meal and is dairy-free for those of us who just won’t tolerate lactose anymore. Shame on you, lactose, shame.
[Photo by kellygolightly]
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